500g Bread flour
½ teaspoon salt
½ sachet instant yeast
½ tablespoon sugar
2 tablespoon olive oil
325ml lukewarm water
Combine half the sugar, 25ml of the luke warm water and yeast and leave for 10 minutes.
Combine the flour, salt, remaining sugar in a large mixing bowl and make a well in the centre. Pour the yeast mixture, remaining water and olive oil into the centre of the flour and mix with a wooden spoon.
Once the dough starts coming together, turn it out onto a clean, floured surface and knead until smooth.
Return to the bowl and cover with a damp tea towel. Leave to prove for roughly 45 minutes.
Once doubled in size, shape into golf ball sizes. Cover with a damp tea towel and prove for another 30 minutes or until doubled in size.
Roll out the balls on a heavily floured surface into thin oblong shapes. Fry in a dry pan until golden and crispy.
1 jar Basil pesto
8 fresh figs, thinly sliced
1 wedge of Brie, thinly sliced
1½ cup Free range beef biltong
1 handful fresh rocket leaves
¼ cup sunflower seeds
Spread a generous layer of basil pesto onto the pizza base. Then add a few slices of Brie and figs. Sprinkle with beef biltong, rocket and sunflower seeds. Drizzle lightly with good quality olive oil just before serving.
Michael’s wine recommendation – click here
There can be few South Africans who love food and watch TV who don’t know of Hayden Quinn. Hayden Quinn became a household name in 2011 as a contestant in Series 3 of MasterChef Australia. For three months, MasterChef watchers were introduced to the diverse talents and the loveable nature of the Aussie surfer. He reminds me so much of my son’s friends. Of an age, sporty surfer dude who truly cares about nature, wildlife and sustainability.
A love of the sea led Hayden to a Bachelor of Science in Marine Biology, a career as a Professional Lifeguard, extensive world travel and his life-changing experiences on MasterChef.
Three years and three cookbooks later, Hadyn graces our shores and takes the ultimate foodie’s roadtrip through South Africa and in the last four episodes has been from Cape Town to Knysna where he has met and cooked with a number of my friends, all of whom have been enchanted by this outgoing passionate and totally cool young man.
Hayden Quinn South Africa Monday nights on SABC 3 at 21:30